Thanksgiving wouldn’t be Thanksgiving without a serving of sweet & sour red cabbage. My mother always made her own, but since I didn’t have her recipe, I always bought a jar at the grocers. It was okay, but it wasn’t Mom’s. Then one day, I was talking about sweet & sour red cabbage to the ladies at work and I mentioned how I missed Mom’s old recipe. My boss then spoke up and said her mother in law made her own and she would get the recipe for me. She brought it to me, I made it and found it to be so close to what Mom used to make. Not too tart, not too sweet….just how I like it. Thanks to Carol and her MIL for sharing this recipe!
German Sweet & Sour Red Cabbage
Course: Uncategorized8
servingsIngredients
5 cups shredded red cabbage
1 cup shredded Granny Smith Apples
¼ cup sugar
2 Tablespoons butter OR 2 Tablespoons bacon grease
1/3 cup apple cider vinegar
3 Tablespoons water
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cloves
Pinch of nutmeg
Directions
- Place all of the ingredients into a large saucepan.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 1 ½ to 2 hours or until tender.
- Remove from heat, taste and add additional salt if needed.
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